Sourdough Discard Cake Recipe

STOP! Do not throw away that sourdough starter. Instead, use it to make cake! Here’s an easy and moist sourdough discard cake recipe—a great way to use up your discard and create a delicious dessert!

Ingredients (Makes a 9-inch cake):

For the Cake:

• 1 cup sourdough discard (about 240g, unfed)

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon (optional, for added flavor)

• ½ cup sugar

• ½ cup brown sugar (packed)

• ½ cup vegetable oil (or melted butter)

• 2 large eggs

• ½ cup milk (or buttermilk)

• 1 teaspoon vanilla extract

Optional Add-ins:

• 1 cup chopped nuts, raisins, chocolate chips, or shredded carrots.

For the Frosting (Optional):

• 4 oz cream cheese (softened)

• 2 tablespoons butter (softened)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.

2. Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).

3. Mix Wet Ingredients

1. In a large bowl, combine the sourdough discard, sugar, brown sugar, oil, eggs, milk, and vanilla extract.

2. Whisk until smooth and well combined.

4. Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture.

2. Stir gently until just combined. Avoid overmixing to keep the cake tender.

3. Fold in any optional add-ins (e.g., nuts or chocolate chips).

5. Bake

1. Pour the batter into the prepared pan.

2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Frosting (Optional)

1. Beat the cream cheese and butter together until smooth.

2. Add the powdered sugar and vanilla extract. Beat until creamy and spreadable.

3. Spread over the cooled cake.

Tips:

• Flavor Variations: Add spices like nutmeg or ginger for a spiced cake, or cocoa powder for a chocolate version.

• Layer Cake Option: Double the recipe to make two layers and frost in between.

• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Enjoy your tangy, moist, and flavorful sourdough discard cake!

Check out this post below for more discard ideas: